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Pumkin, Rosemary and Feta Risotto

by Jac's Veghead (follow)
Dinner (2274)      Vegetarian (1517)      Vegetables (486)      Cheese (387)      Pumpkin (119)      Risotto (42)     
Earthy rosemary with sweet pumpkin and salty Australian feta is a match made in heaven. Enjoy for dinner with a pinot grigio and let the days worries slip away.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: 2 servings

1 brown onion
650gm pumpkin
2 tbsp fresh rosemary
3 garlic cloves
1 cup arborio rice
3-4 cups vegetable stock
1/4 cup white wine
2 tbsp olive oil
2 tbsp feta cheese

Preheat the oven to 170C. Cube the pumpkin and place in a bowl with 1 tbsp of olive oil, rosemary and a pinch or salt and pepper. Pour onto a lined baking tray and bake until golden.

Put a pot of stock on to boil. Make your own using left over vegetables or use powder. You will need 3-4 cups.

Dice the onion and garlic and add to a lightly olive oiled pan on a medium heat.

Once the onion has started to brown add the white wine.

Pour in the rice and stir until thoroughly coated, once the rice has a shine start adding hot stock one ladle at a time.

Turn the pan down to a simmer and stir the risotto occasionally so it doesn't stick.

Every time the liquid is absorbed add another ladle.

Once the risotto is ready the pumpkin should be too. Add the pumpkin and stir a few times.

Serve in two bowls, sprinkle with crumbled feta, salt and pepper and garnish with more rosemary.

NOTE: Roasting the pumpkin seperately and stirring it through at the end stops it from becoming orange rice with pumpkin mush!

For other risotto flavour ideas try Beetroot and Red Wine, Baked Vegetable or Truffled Mushroom!

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